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Recipe by Talia Baron

Plant-Based Chili

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

Cozy up with this warm bowl of protein-packed vegetarian chili. This is a family favorite- the taste, flavor, and texture is loved by all.

Ingredients

Plant Based Chili

  • 1 can black beans, drained and rinsed (optional)

  • 1 can Gefen Whole Corn Kernels, drained

  • 3 tablespoons chili powder

  • 2 tablespoons cumin

  • 1/2 cup Gefen Red Lentils

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

Garnish

  • diced red onion

  • diced fresh jalapeños

  • a dollop of sour cream (can use parve)

  • cilantro

Directions

1.

Cook dried beans according to package directions. Set aside.

2.

Add the peppers, red onion, and garlic to a large pot.

3.

Cover with filtered water and cook on high until water is evaporated.

4.

Add the rest of the ingredients to the pot.

5.

Bring to a boil, then cover and simmer for at least 30 minutes.

6.

Optional but recommended- use an immersion blender to purée about one-third of the chili- not more. This will give it a thicker, creamier, and heartier consistency.

7.

Ladle the chili into individual serving bowls and add garnish to each.

Notes:

To prepare in a slow cooker, add everything at once and cook on low for 12 hours or low for six and high for two.

About

Sponsored by Gefen

Plant-Based Chili

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rivky inglis
rivky inglis
5 months ago

So delicious and comforting!

Leah Frankforter
Leah Frankforter
5 months ago

Perfect cozy winter dish! My family loved it!